S’more Pudding Jars
For most of my life S’mores consisted of toasted marshmallows and a Hershey bar sandwiched between two graham cracker squares. It’s only been in recent years that my kids have decided to turn it up a notch by including other ingredients. My personal favorite is the swap of peanut butter cups in place of Hershey bars. BRILLIANT!
So this made me wonder what other crazy goodness we could create. One of the things that bugs me (as an adult) about s’mores is how messy they are. How about a spoon and a jar…s’mores in a jar. You could make this recipe with instant pudding but, if you’re going to go to the effort, you might as well go all the way and make a good pot a creme. There’s a huge difference in my opinion between real chocolate, cream + eggs and powdered instant pudding. Give it a try! The combo of rich pudding and graham cracker crumbs with toasted marshmallows and a SPOON makes it a winner!
S’more Pudding Jars
Ingredients
For the Crust
- 12 graham crackers (1 sleeve plus a few), crushed
- 1/3 Cup of butter, melted
- 1/4 Cup of sugar
For the Pudding
- 2 4-oz bars German's baking chocolate, coarsely chopped or try your favorite dark 60-70 percent cocoa.
- 4 large eggs, separated
- 2 tbsp. confectioners' sugar
- 1 c. heavy cream
For the Topping
- Mini Marshmallows
Instructions
- Preheat oven to 350° F.
- Mix together crushed graham cracker, melted butter, and sugar.
- Press into the bottom of a baking dish.
- Bake for 8-10 minutes.
- Let cool.
- Melt chocolate in double boiler or large metal bowl set atop pot of simmering water (do not allow bottom of bowl to touch water). Or melt in the microwave in a heat proof bowl 30 seconds at a time stirring vigorously after each 30 seconds. Remove from heat. Add egg yolks one at a time, beating vigorously to incorporate each. Beat in 3 Tbs of very hot water. Add confectioners’ sugar and stir well to blend.
- In large chilled bowl, beat heavy cream just until stiff. Set aside.
- In bowl of stand mixer, with whisk attachment, beat egg whites at high speed until stiff peaks form. Using rubber spatula, gently fold* beaten egg whites and whipped cream into chocolate until incorporated.
- Chill until set
- Spoon 1/2 of the graham cracker crumb mixture into the jars and layer pudding over crumbs, dividing evenly among the jars. (create layers like a trifle, alternating pudding and graham crackers and topping with marshmallows).
- Top with remaining graham cracker crumbs and the mini marshmallows.
- Place under broiler for a few minutes or use a kitchen torch to toast the marshmallows and serve.
*Remember, when you fold in the egg whites and cream you are not stirring it in. You are just gently folding it together until it’s all incorporated. This is best done with a large rubber spatula.
